Patrona Restaurant & Lounge
Sharing How Delicious Life Can Be
by Holly Madrigal
Patrona sits on a shady corner spot in Ukiah’s bustling downtown. The neighborhood has become a hub for quality, casual-fine dining, and Patrona may have been the first to provide this specific seasonal taste of place. Guided by what they loved to grow in their own gardens, and by the flavors they found there, “taste Mendocino” became a mantra. Now celebrating their 18th year in business, this unique gem has long been a local treasure.
“When Patrona opened in 2004, we wanted to make a restaurant that was a communal table, a community space, and a place where people could taste Mendocino County,” said Bridget. “We were both chefs at wineries with big gardens. There was something so wonderful about demonstrating to people, through food and local wine pairings, where they were—a sensual experience of this land, this place. This is what this place tastes like. The connection that people make when they are able to actually experience the fruits of the land on which they are standing makes people so happy, it’s invigorating.”
Building on her experience from ten years working with Fetzer Vineyards and Bonterra Vineyards, and Craig’s many years as Executive Chef with Chalk Hill Winery, the pair took the plunge and opened a restaurant where they could build on their experiences to realize this vision for Ukiah. But they were committed to making Patrona an everyday restaurant, not too exclusive. They wanted to make food they would like to eat and serve to family and friends. From the beginning, Patrona was meant to be a reflection of their own home table extended to the community.
Working with local wine expert Colleen Stewart, the team seeks to discover and share appreciation for the many excellent wines found here. Colleen hosts the restaurant in the evenings and is always eager to help diners discover an exciting wine that they may not have known about.
The “fresh is best” approach to their dining experience is also evident in their vibrant cocktails, where lime, lemon, orange, and grapefruit are juiced by hand each day, and all bitters and infusions, such as cucumber vodka, habañero tequila, and beet gin, are made in house. “We would love to start doing Sunday afternoon classes to learn about how to taste or pair wine with foods and create fabulous cocktails. It could be casual, where we are guides on how to explore your palate,” added Bridget.
Bridget laughed when asked about how they survived the pandemic as a local business. “These have truly been the hardest two years, pivoting, recreating everything that we do, trying to find ways to make it work. Our staff are truly our family, and we all pulled together. First, we were closed for a couple of months, then we were outdoor only, then partly indoor with partitions.” She noted, “Both the city and ABC were very flexible and worked with us to make things happen. What we learned was how important it was to work together.”
Patrona sits on a shady corner spot in Ukiah’s bustling downtown. The neighborhood has become a hub for quality, casual-fine dining, and Patrona may have been the first to provide this specific seasonal taste of place. Guided by what they loved to grow in their own gardens, and by the flavors they found there, “taste Mendocino” became a mantra. Now celebrating their 18th year in business, this unique gem has long been a local treasure.
“When Patrona opened in 2004, we wanted to make a restaurant that was a communal table, a community space, and a place where people could taste Mendocino County,” said Bridget. “We were both chefs at wineries with big gardens. There was something so wonderful about demonstrating to people, through food and local wine pairings, where they were—a sensual experience of this land, this place. This is what this place tastes like. The connection that people make when they are able to actually experience the fruits of the land on which they are standing makes people so happy, it’s invigorating.”
Building on her experience from ten years working with Fetzer Vineyards and Bonterra Vineyards, and Craig’s many years as Executive Chef with Chalk Hill Winery, the pair took the plunge and opened a restaurant where they could build on their experiences to realize this vision for Ukiah. But they were committed to making Patrona an everyday restaurant, not too exclusive. They wanted to make food they would like to eat and serve to family and friends. From the beginning, Patrona was meant to be a reflection of their own home table extended to the community.
Working with local wine expert Colleen Stewart, the team seeks to discover and share appreciation for the many excellent wines found here. Colleen hosts the restaurant in the evenings and is always eager to help diners discover an exciting wine that they may not have known about.
The “fresh is best” approach to their dining experience is also evident in their vibrant cocktails, where lime, lemon, orange, and grapefruit are juiced by hand each day, and all bitters and infusions, such as cucumber vodka, habañero tequila, and beet gin, are made in house. “We would love to start doing Sunday afternoon classes to learn about how to taste or pair wine with foods and create fabulous cocktails. It could be casual, where we are guides on how to explore your palate,” added Bridget.
Bridget laughed when asked about how they survived the pandemic as a local business. “These have truly been the hardest two years, pivoting, recreating everything that we do, trying to find ways to make it work. Our staff are truly our family, and we all pulled together. First, we were closed for a couple of months, then we were outdoor only, then partly indoor with partitions.” She noted, “Both the city and ABC were very flexible and worked with us to make things happen. What we learned was how important it was to work together.”
Bridget said the staff went above and beyond, which helped them make it through. After the closure, some of the staff moved on, but many returned once it was safe to do so. Bridget reflected, “We do everything we can to make it work for our crew. It has always been what we have done, but now it’s even more clear. Making sure our employees have good wages and flexibility with family life is important, and so is keeping prices accessible. We want to create this excellent food that our customers can afford to enjoy.”
The restaurant has had some difficulty resuming pre-pandemic hours of operation with continued staff shortages, but they have been slowly building back. They are now open seven days a week, having recently launched an all-day Happy Hour on Sundays and Mondays with a shortened schedule, modified menu, and excellent drinks from 12 - 6pm. The rest of the week they have the full complement of dishes, wine, and cocktails, serving both lunch and dinner.
Bridget and Craig have worked hard to provide a menu full of fresh produce from local farms, ranches, and waters, all at a price point that allows for many to enjoy. Burgers any way you like them, including the Hibachi Burger—a ginger and garlic infused John Ford Ranch beef with grilled smoky sweet pineapple and sesame slaw. Salads are centered around gorgeous New Agrarian Collective lettuces. Noyo Harbor Cod is featured in the legendary Fish and Chips and Orange Chili Cod dishes, and there’s even the vegan Beatrice Bowl of creamy white beans, rice, kale, and avocado in a rich romesco sauce. “We don’t only want to be a date night restaurant, but a casual neighborhood place where you can come with your family or meet up with your friends and have a meal that nurtures your soul,” Bridget explained.
The couple makes sure to put their energy into supporting our local food system. The Patrona menu proudly names the farms which they support, and the restaurant has hosted many “Meet the Farmer” nights, where a meal was prepared using fresh-from-the-farm produce, eaten with the people who grew it. They have also hosted a number of fundraisers for the Gardens Project, a program of NCO which encourages creation of community gardens at senior centers and apartments around town. Bridget is now focused on helping the Good Farm Fund (GFF), a group that provides mini grants to directly support small farmers. Bridget serves on the Steering Committee to help guide the GFF program, and she utilizes the restaurant to connect diners to where their food comes from.
Bridget and Craig work hard to balance their lives at the restaurant with their role as parents of two. Bridget said, “From the beginning, we wanted to create a physical space where people can come together and enjoy life, showing people how much there is to enjoy. We have so much to be grateful for. There is so much to eat just outside your door, in your garden, or in the forest.” When asked what foods excite her at the moment, she mentioned tender dandelion and spring miner’s lettuce she finds while out on strolls. She mused, “Even as I realize how far there is to go, how complex the world is, life is so amazing right in front of us. We want to share a bit of that here at Patrona.”
Patrona Restaurant & Lounge
130 West Standley Street, Ukiah
(707) 462-9181 | PatronaRestaurant.com
Open Sunday & Monday, 12:00pm - 6:00pm
Happy Hour all day, limited menu
Tuesday - Saturday, 11:30am - 9:00pm
Holly Madrigal is a Mendocino County maven who loves to share the delights of our region. She’s fortunate to enjoy her meaningful work as the director of the Leadership Mendocino program and takes great joy in publishing this magazine.